Enricco Cerea (known as Chicco Cerea) comes from a family of chefs. His three Michelin-starred De Vittorio, founded by his family in 1966 and famed for its authentic Italian culinary, is probably one of Italy’s finest restaurants.
Chef Chicco, with his brother and fellow chef Roberto Cerrea (known as Bobo), was recently in Qatar to present a specially curated bespoke 6-course menu at The Ned Doha. I had the pleasure of meeting with him beforehand to discuss his culinary philosophy.
He tells me; “My job is my life. I love what I do. My family has always been involved in the restaurant business. I grew up in the kitchen, watching my parents and grandparents cook. It was a natural progression for me and my brothers and sisters to follow in their footsteps. I’ve always been fascinated by the creativity and artistry of cooking.”
When asked what makes Italian cuisine so popular worldwide he says: “Italian cuisine is all about simplicity and quality ingredients. We use fresh, seasonal produce, and we let the flavours speak for themselves. It’s also very diverse, with regional variations, so there’s something for everyone.
I ask him to explain his culinary philosophy. The passion in his reply is infectious; “My philosophy is to respect tradition while embracing innovation. I like to take classic Italian dishes and put my own twist on them. I believe food should be both delicious and beautiful, and I strive to create dishes that are visually stunning as well as flavorful I make a point of speaking to my diners after they have eaten a plate and looking into their eyes to see if they are happy.”
After our interview, I had the pleasure of enjoying the special menu that he had created for The Ned Doha. Each dish was a masterpiece, a testament to his skill and creativity. Every bite was a delight.
Enricco Cerea is not just a chef; he’s an artist who uses food as his medium. I’m grateful for the opportunity to have met him and to have experienced his culinary magic firsthand.
CARPACCIO DI FASSONA, RUCOLA E PARMIGIANO
“Fassona” beef carpaccio with rocket salad & Parmesan cheese
CAPPUCCINO DI PATATE E FUNGHI CON TARTUFO NERO
Potatoes and porcini mushrooms foam with black truffle
GNOCCO, FONDUTA E TARTUFO
Gnocco, cheese fondue and truffle
PAPPARDELLA CON RAGÙ DI MANZO E TARTUFO NERO
Pappardelle pasta with beef ragout & black truffle
PACCHERI ALLA VITTORIO
Vittorio style Paccheri pasta
SFOGLIATA DI MELE CON GELATO AL CARDAMOMO
Apple puff pastry with cardamom ice cream
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